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Synergistic effects of salt-tolerant lactic acid bacteria on flavour profiles, bioactive compounds and microbial communities in traditional earthen-jar fermented fruit radish paocai
4天前
已完结
Flavour-enhancement mechanisms in pineapple wine revealed by sequential inoculation of an aroma-active, acid-tolerant Hanseniaspora uvarum with Saccharomyces cerevisiae
4天前
已完结
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
5个月前
已完结
Mouse models for human hyperuricaemia: a critical review
5个月前
已完结
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